2 c. chicken broth
1/4 c. flour
1/2 c. half & half
3/4 c. cooked wild rice
4 tsp. butter
1/2 med. onion, diced
2 oz. fresh mushrooms, sliced (1/2 of 4 oz. canned mushrooms, drained, may be sued)
1 (6 1/2 oz.) can minced clams & juice
2 med. potatoes, peeled & chopped in cubes

Combine broth, clam juice and potatoes. Heat to boiling, cook until potatoes are tender. Dice onions. Add sliced mushrooms, saute in butter until onions are clear. Add flour, then add mixture to soup broth mix, stir constantly. Boil 10 minutes. Add rice, half & half and clams. Salt and pepper to taste. Heat thoroughly. (More milk may be added if too thick.)

An easy way to cook wild rice: Pour boiling water over washed rice in large casserole, cover. Place in oven. Preheat to 500 degrees. Shut off oven and leave overnight. Serves about 4.